Use three bowls or plates, in one corn starch, in the other one beaten eggs and in the third one flour (with corn starch, Cayenne pepper or Chili Powder, salt, garlic powder)
To make it extra crispy you will drop the chicken again to fry. Second time heats up the oil to 365 degrees F. Carefully drop chicken again to fry and should take until chicken is completely dark golden brown, about 3 minutes per side and the internal temperature should be right around 180 degrees. Remove onto paper towels and serve immediately. It can be also placed in warmed up (200 degrees F) oven to keep chicken warm until ready to be served. The best if you place it on the cookie wire rack over a baking pan, then in the warm oven.
OILS for frying: Canola, refined (Neutral flavor, good all-purpose oil) Canola-olive oil blend (Convenient for cooks who like olive oil but want higher heat tolerance)
Almond, refined (Clean, neutral flavor and a high-heat wonder)
Grapeseed, refined (Clean, neutral taste. Emerald green color).
You can use this method and brine for chicken breast fillets or wings if you do not wish to make the whole chicken.